Ingredients

• 4 Tablespoonsunsalted butter
• ¼ cupall-purpose flour
• 5 cupsvegetable or chicken stock, plus more as needed
• ¼ cupdry white wine (see Tip)
• 2 poundsmixed mushrooms (such as cremini and shiitake), tough stems removed, chopped into ½- to 1-inch pieces
• 1 cupwild rice (about 6 ounces)
• 2 stalkscelery, finely chopped
• 1 smallyellow or red onion, grated or minced
• 1 largecarrot, peeled and finely chopped
• 6 clovesgarlic, smashed and chopped
• 3 sprigsfresh thyme or 1 teaspoon dried thyme
• 1 teaspoongarlic powder
• Kosher salt
• black pepper
• ½ cupsour cream
• Chopped scallions or chives and fresh dill, for topping

Directions

1. Put the butter in a microwave-safe container (a liquid measuring cup works well)
2. Microwave until the butter is completely melted, 30 seconds to 1 minute.
3. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter
4. Microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
5. Scrape the roux into a 6- to 8-quart slow cooker
6. Whisk in the stock and wine.
7. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder.
8. Season with 1 teaspoon salt and several generous grinds of black pepper.
9. Cook on high for 4 hours on stove or 20 min in pressure cooker
10. Turn the heat to warm.
11. Put the sour cream in a small bowl
12. Slowly whisk in a few spoonfuls of the hot soup until smooth
13. Stir the mixture into the soup.
14. Whisk in warm broth or water as needed to the desired consistency.
15. Taste the soup and add more salt and pepper to taste.
16. Divide the soup among bowls
17. top with chopped scallions or chives and dill.
18. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)